Pumpkin Cupcakes/Muffins Low Carb

By sassy47

Ingredients

• 1 cup canned pumpkin
• 1 cup granulated Splenda or equivalent liquid Splenda
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
• Pinch to 1/8 teaspoon salt
• 5 eggs
• 6 ounces almond flour, about 1 1/2 cups

Details

Servings 10
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 300 degrees. Grease 10 spaces in a muffin tin well or use muffin papers. In a medium bowl, beat the wet ingredients together. Mix the dry ingredients together in a separate bowl. Combine wet and dry ingredients and stir until well combined. Pour into ten of the muffin tins and bake 45-55 minutes, until the muffins pull away from the sides of the pan and a toothpick comes out clean. Let cool in the pan on a rack for 10 minutes. Store in the refrigerator or freeze (Can be frozen.)

Makes 10 cupcakes/muffins